Things to consider about Ghee and making Ghee


Originally, I thought ghee was easily made from butter. I used organic and grassfed butter.

But I was missing an important component.

Here is a detailed video for the Ayurvedic ghee making process, starting from raw milk.

Although I do not have access to raw milk, my local grocery store does carry organic, grassfed, cultured butter.

I have made ghee the slow cooker/double boiler method, with organic, grassfed butter**.

But now, I make ghee using organic, grassfed, cultured butter from the store. As personal preference, I am keeping my purchases local (within the U.S.A.), if it can be helped.

In comparison to the two, I want to say that the flavor is richer when using cultured butter. I don’t seem to crave ghee (from cultured butter) as often through the day as when I consume ghee with plain organic, grassfed butter. Usually if there is a craving, it is an indication of missing some nutrients.

I tend to be generous with ghee on a slice of sourdough as a part of a meal, or a dollop to melt on top of warm, coconut flour quickbread. 🙂

One family member likes the cracklings from after ghee making on top of rice or something soft, like oven baked sweet potatoes.

I have made cornbread (using organic masa harina and no sugar) from the white solids at the bottom. This makes for a richer cornbread.

Sidenote: I cannot have milk straight up. I bloat within ten minutes like a balloon being filled with helium. The pressure is quite uncomfortable. However, consuming live culture dairy or having regular, organic dairy mixed with something else in the cooking/baking process seems to be ok for me.

I did accidentally make a batch of ghee from organic, grassfed, cultured salted butter once. Oops.

But the ghee was fine and the white sediment at the bottom held the salt. It made for a tasty batch of cornbread, though. (I used Organic Valley lightly salted Pasture butter).

Also, ghee is another source of vitamin K2.

**With the overnight slow cooker/double boiler method, I place a large, heat safe measuring glass in a slow cooker.

(Mine is a tight fit, so the pyrex handle hooks over the rim of the crock and the cover sits on top of the pyrex cup. Glass measuring cup holds 4 cups, the crock holds 2 quarts.)

Fill the slow cooker with water to cover at least two-thirds to three-quarters high of the measuring cup on the outside.

Place unwrapped sticks or bricks of butter into the measuring glass (I use one pound/four sticks).


Turn the slow cooker on low and let it sit overnight.

Six to eight hours later…

In the morning, you should have crispy, golden cracklings floating on top of the ghee and the white dairy solids on the bottom.

Turn off heat. Allow to cool slightly, about ten minutes.

Scoop off the cracklings (to consume or etc.)

You can easily pour out the ghee from the measuring cup. I use a small gravy ladle when skimming ghee close to the white solids on the bottom.

I use the dairy solids, all in one shot, for baking a cake or quickbread, as sub for the oil portion.

>>In one pound of butter, about 2 ounces (1/4 cup) are the dairy solids on the bottom.<<

Cleaning the cooled crock and glass measuring cup…If you get a white-ish residue from hard water in the crock and on the pyrex, I find that some baking soda, a drop of dish soap with a minute amount of water and some elbow grease does a good job of smoothing it away.




Food is good



Trial run of nukomatic matcha mini loaf bread/cake. Coconut flour, coconut milk, organic daily matcha and a few other everyday kitchen baking ingredients.

I am in process of eating cleaner and healthier for the sake of my digestion and my teeth, specifically.

I’m using the info from Dr. Weston Price’s book, and some info from this book too as well as info from Dr. Kate about vitamin K2.

No grains, no legumes, no seeds, no nuts and no too-sweet foods nor sweeteners like honey.

So far, not too bad. Actually, it has resulted in me experimenting with making tasty, healthy, single serving edibles.

In Human Design, slightly before midnight local time, the sun will be in Gate 50 (for the next five or six days). Gate 50 has a Cancerian/Virgo vibe where they take care of others but short themselves on self care.

Correction: the energies for Gate 50 will continue for a couple more days as it has been prevalent since Oct. 19th in the morning hours.

Also, the sun will astrologically be entering the sign of scorpio, which I tend to associate more with intensity, transformation, detoxification and healing.


Autumn Again


Happy Autumn Equinox!

Around this time last year, I had started a short story about a Halloween/Autumn celebration.

There are more story parts that I didn’t publish as I felt they weren’t ready. 

If you’re interested, here is part one of the short story. There are three other parts after (and maybe the rest soon?).

Changes in the Air


On Monday, August 7th, there will be a lunar eclipse in the sign of Aquarius. Everyone will be affected in some way, not just Aquarians.

As for myself, it will be in my life area of health and daily affairs. I’ve already felt it coming a couple of weeks beforehand. Breakfast food preferences have changed, for instance, and meals are smaller overall.

Also, according to the lunar calendar for this year, Monday starts the metal element part of the year. The bodily focus is on lungs and large intestines/colon. If there’s anything unhealthy you are holding onto, consider releasing it in an appropriate manner.

Metal is the rough equivalent of the air element.

The sense of smell is highlighted in autumn. In Japan, osmanthus is associated with autumn.

The color(s) are: white (yang metal) and silver (yin metal).

Flavors of the season: aromatics, such as rosemary – or pungents, such as anything in the onion family.

A menu to mull over while the sun slowly sets…

Hot oolong tea in a glass teapot, chai brewing in an earthenware pot or coconut milk based golden milk? Ginger-turmeric kombucha?

Baked apple halves with a dusting of Saigon cinnamon, chopped nuts and a pat of ghee? Paleo friendly pumpkin pie? Coconut macaroons made with maple syrup and fresh ginger?

Brown basmati rice with a hearty helping of vegetable curry on the side? Spaghetti squash served by the wedge drizzled with olive oil, generous pinch of Italian herbs and fresh ground Parmesan? Chopped, sauteed mixed greens with garlic and butter?

Crustless quiche with fresh herbs? Salmon with a little thyme and dulse? Black cod/sablefish, simply pan roasted, with a sauce of miso, lemon and wasabi waiting to be added to a plate.

* * *


Yin Building


photo courtesy of


Rest; refresh and recuperate, so one can take actions or do…later.

Reading, writing, meditating; artistic fun and crafts playing.

Sing songs, hum along. Feed your creative side. Things that activate the mind.

The quiet places away from the noisy and busy.

A stroll, a mosey someplace.

Nature, in a park or garden bits or in panoramic whole. Always.

Ladies. Busy moms, busy wives. Singletons and teens, always on the go.

For you, dears, pay special attention from the first day of bleeding until ovulation.

Have yourself food doses of chlorophyll and vitamin E.

Detoxification is consistently necessary.

In the frenetic mess called rush hour traffic.

Irony that times of stillness and calm needed (yin/winter/water element) for self rebuilding is from 3pm til 5pm (bladder meridian) then 5pm to 7pm (kidney/adrenal meridian).

Smack dab in the middle of going home after the 9-5 job.

A yin meal to share…and a selection of fresh brewed, warm and leafy libations.

Starting with desserts, as that’s metabolically kinder (for those with digestive issues mostly).

Refer to food combining methods.

Blueberry tartlets (paleo friendly) anyone?

Or coconut flour based banana bread baked with some Chinese five spice with option a honey kissed whipped butter?

Medjool dates stuffed with strained yogurt or live culture cream cheese?

A selection of cheeses served with blackberry conserves or fig jam, dark grapes and thin slices of pear and apples.

Be sure to get in the gouda (double cream is good) or brie (triple cream is spreadably smooth) for the vitamin K2 content, those little calcium carriers that take calcium out of soft tissue to where the calcium is needed and meant to be (teeth and bones).

Don’t want cheese? Try the plain walnuts lightly roasted with ghee.

For those who are a little more daring, how about some natto with a generous dollop of guacamole?

Vegetarian chili, leaning towards mild, made up of mixed beans (red, black, white, beige) and non starchy veggies.

In a crockpot, a congee of black rice, wakame, bonito and shredded kelp quietly bubble.

Single serve ramekins of steamed eggs fresh from the wok. Their silky texture finished with a generous pat of butter and a sprinkle of Himalayan pink salt.

Option two are eggs, poached, served on cloud bread with pesto and drizzled avocado oil.

Pale flesh fish fillets in individual au gratin dishes, steamed with minced fresh ginger and sprinkles of purple dulse, plus a few pinches of Hawaiian black salt for color and flavor.

Salt cured salmon roe (ikura) with a generous pinch of lemon zest, tossed with finely chopped kale sauteed with coconut oil.

Oysters simply steamed, shelled, and served on a bed of Japanese seaweed salad and shredded nori.

* * * *

If you so choose, by all means, gather together your own yin building menu and to-do’s. It’s all over the internet and definitely on paper pages for a good look.


Micro Batch LIVE Culture Lemons (or limes)


update July 22nd: another batch of live culture lemons was made on the 8th (lemons sliced accordion style – as if making Hasselback potatoes and no salt in the lemons); less than three weeks and the lemons are falling apart, ready for use.

Delicious citrus flavor and probiotic health. I had a wedge with my lunch yesterday; body was happy and unhappy stomach settled down.

tweaked version of original recipe from various videos and’s recipe.

I used apple cider vinegar in part as a starter and in part for it’s benefits. The organic lemons I used came bulk bagged. I also tried a batch with limes and fresh slivers of ginger; it took longer to culture.

Ingredients and necessities

  • 2 TBS organic apple cider vinegar (with the mother)
  • Brine (recipe follows after procedures with lemons)
  • 4 organic lemons; rinsed, patted dry and stem end trimmed off
  • Mineral rich salt (for example: Celtic, Himalayan Pink, Redmond’s); use 1/2-tsp to 1-tsp per lemon.
  • Spices or dried herbs of your preference
  • Clean glass jar large enough to fit all the lemons with about 1″ to 1-1/2″ space from top of brine to lid when closed.

With each lemon…

1. Quarter the fruit from one pointed end to almost the other pointed end (don’t slice it completely through).

You can de-seed them at this point or leave the seeds in – the lemon falls apart as it goes through the culturing process.

2. Stuff the opening of each lemon with a half to one and a half teaspoon of salt.

3. Add a generous pinch of dried herbs or spices to your preference (extra seasonings can be added to the jar before putting in the ACV and brine).

4. Close up stuffed lemon and place into jar. Push firmly down. Do this with each lemon.

5. Pour in the apple cider vinegar.

6. Pour in the brine until it just covers the topmost lemon. Cover and place in a dim place to culture.

Press lemons down every day for about a week.

Allow to live culture in a dim but warm place at about 75℉ (I had mine in the basement so it took longer) for roughly 6 to 8 weeks.

The lemons are ready to be used as fresh condiments when they look like they are collapsing inward/falling apart in the jar.

The lemon brine/juice can also be used as well.

Live cultured lemons are slightly milder in sour flavor than fresh; the rinds themselves have a texture faintly reminiscent of candied lemons.



4 Cups clean water

3 TBS mineral rich salt.

Mix together and store in a glass jar.

>>>recipe adapted from Fermented Foods for Health by Deidre Rawlings.

How fresh is the ginger?


Three hands of ginger did I leave

In a produce baggie, loosely bound

One late summer (or was it autumn?) eve

With intent to make some live culture ferment.

Loosely inspired by Cooper Hawks’ Asian coleslaw flavors

But the days became weeks and weeks became months

For a couple of seasons I forgot about the three hands of zingy flavor

Until one early pre spring equinox March night

I went looking for some glassware and spices to start live culture fermenting again.

There in the basement, dim and chilly

With a window filtering in faint light every day

Three hands randomly sprouted (one through the plastic baggie)

They smelled lively, as ginger would

But there was a faint fragrant whisper of something flowery with it.

Maybe they’ll make it into the garden this year.

I’ve heard the leaves are edible too.